Making Homemade Hummus

When you make your own hummus, it just tastes better!

For starters, you need garbanzo beans. They are the base ingredient in hummus.

If you are starting with dry beans, you need to measure out 2 cups. Put them in a bowl, and make sure there is room in the bowl for them to expand. Cover them with water, and let sit for 24-48hrs. If you let them sit for 48hrs, you want to drain off the water and refill it after the first 24hrs. (If you buy canned garbanzo beans, skip this process, and just use two cans, as they are precooked)

Once they have finished the soak, drain and rinse them. Put them on to boil in a stock pot until they are soft. This usually takes about 3-3 1/2hrs.

After they are done boiling, rinse them again. If you like a more creamy textured hummus, take of the little peel around each bean. This is pretty easy, but it is tedious and does take awhile. If you don’t mind a nuttier texture, you can leave the peels on.

After you are done, put your beans in your food processor, and process them until crumbly in texture. While your processor is running, add in the water, olive oil, and tahini. (We like the tahini imported from Israel, Simple Truth Organic) Process until it has that hummus texture.

Pour your hummus into a bowl, and add in the salt, and lemon juice; stir until well mixed.

Top with paprika, and any other seasonings of your choice. You can also add more olive oil to the top if you like.


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